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Chocolate!

  • Thread starter Thread starter badcat
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badcat

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I've been making a variety of coconut oil chocolate bars and have found a nice big chunk makes for a sustaining brekkie

Best one is the one I'm on at the moment which is made as follows

3 bars green & blacks 85% dark chocolate
15 Tbsp coconut oil
20 almonds -- broken into whatever size pieces you fancy
20 Brazil nuts- broken into whatever size pieces you fancy
5 Tbsp green & blacks cocoa powder
Grated zest of 1 organic orange

1) gently melt the chocolate and coconut oil in a glass bowl over(not touching) simmering water
2) combine with the remaining ingredients then tip into a container ( I've been using silicone baking pans as it makes ie easier to get the choc out once set but I suspect you could use anything lined with greats proof or baking parchment) .Place into freezer of fridge to set
2) when hard again, tip out and break into pieces ( I've got 20 pieces out of the mix at 200 cals and 2.5g carbs a piece)
Best stored in a fridge, it can also be frozen for at least a couple of weeks and defrosted as required


I've made other versions by adding other things instead of / withthe nuts lsuch as pumpkin seeds, flaxseeds,chia seeds, hemp seed protein,ginger extract etc etc

Not cheap ingredients by any stretch of the imagination but because its so rich you only need a relatively small amount, which works out to around pound a go
 
Hi Badcat, :)

Would you think that the Tesco 85% Cocoa Ecuador/Ivory Coast Chocolate 100G can be used as it is quite cheaper than the Green & Black bars, I will still use the G&B coco powder.

Your Choc bars redcipe is great, Thanks for a simple and mouthwatering Breakie.

Roy. :)
 
Yep I would think any high cocoa content chocolate would work fine - ill have a loo out for the tesco one myself
 
Thanks for that - just cleared my local Lidl out of their 81% dark chocolate - well al £1.09 a go for a 125g bar, it'd have been rude not to wouldn't it!
 
Crikey, that sounds amazing! I love chocolate, always have an 85% bar and bottle of dry white on a Fri! Not very manly, I know!

In your recipe, how big are the chocolate bars?
 
Made up another batch today and added 3 tbsp St dalfour sugar free orange & ginger marmalade to the mix before setting - heavenly
 
Hi Badcat, :)

You have got me thinking, I make jam that is simple, just fruit from garden,maple syrup and pectin without sugar or artificial sweetener.
I am now thinking, if I add your Chocolate Recipe to my jam recipe , I could be on to a winner. (just a thought)

I only make 2 jars at a time and it only takes 1/2 hour. I hate being a big head but my jam is quite nice.
images


Roy,
 
izzzi said:
Hi Badcat, :)

You have got me thinking, I make jam that is simple, just fruit from garden,maple syrup and pectin without sugar or artificial sweetener.
I am now thinking, if I add your Chocolate Recipe to my jam recipe , I could be on to a winner. (just a thought)

I only make 2 jars at a time and it only takes 1/2 hour. I hate being a big head but my jam is quite nice.
images


Roy,
Click to expand...
Hi, not wishing to compete, but you may also want to look at my Homemade Chocolate Recipe which uses cocoa powder as the base.
I donated my body to science in the making of it and tested my bGs throughout the tastings (well someone has to do it).

http://www.diabetes.co.uk/diabetes-forum/viewtopic.php?f=3&t=45418#p411397
 
WOW! I have just about beaten the cravings for sweet and chocolatey stuff, and changed my diet for the much healthier, savoury options, and am now at the stage where I can consider the odd treat without falling back into sweet addiction. This sounds perfect, as I can fit it into my meals quite easily. Thank you for posting this. Lidls here I come!
 
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